Discover the secret of Romanian ciorba: A taste revolution

When we think of Romanian cuisine, we imagine picturesque landscapes, rich traditions, and unique flavours. One of the most recognisable dishes of this cuisine is ciorba – a nourishing soup with a slightly sour taste that will satisfy even the most discerning gourmets. Ciorba is a true symbol of Romania's culinary diversity, influenced by Turkish, Balkan, and local traditions. What makes this soup so special?

Ciorba, whose name derives from the Turkish word "Çorba", is a culinary phenomenon combining simplicity with a rich flavour. Romanian cuisine does not impose a single rigid recipe for this dish – every region, and even every family, has its version. In ciorba, you can find almost everything: from vegetables to various types of meat, and even rice, pasta or dumplings.

One of the more popular varieties is ciorba de perisoare, which is a soup with meatballs. Its sour taste is obtained through lemon juice or sauerkraut, perfectly balancing the aromatic ingredients. Interestingly, some versions add raw egg yolks, which give the dish a characteristic colour and additional creaminess.

Want to try ciorba but don't know where to start? Making this soup is not at all complicated. To prepare the classic ciorba de perisoare, you need a few simple ingredients. Here's the recipe:

Ingredients:

• Approximately 1 litre of meat broth (preferably from lamb or beef),
• 1 onion,
• 2 carrots,
• 2-3 tomatoes,
• 1 red bell pepper,
• 1 potato,
• Half a celery root bulb,
• 2 lemons,
• About 250 grams of minced meat (lamb or beef),
• 50 grams of cooked rice,
• 2 tablespoons of chopped parsley,
• Salt and pepper to taste,
• Flour for coating the meatballs.

Preparation:

1. In a large pot, heat the meat broth. Add chopped onion, sliced carrots, chopped tomatoes, bell pepper, potato, and celery. Scrub the lemons, slice them, and add them to the pot. Bring to a boil and simmer over low heat for about 20 minutes.
2. Meanwhile, prepare the meatballs: mix the meat with the cooked rice, parsley, salt, and pepper. Form small balls and coat them in flour.
3. Add the meatballs to the simmering soup and continue cooking for another 30 minutes. Stir occasionally to ensure the ingredients combine well.

The ready ciorba is best served with crispy, freshly baked bread. Adding sour cream or pickled peppers will further enhance its unique flavour.

Ciorba is not just a soup – it's the essence of Romanian tradition and hospitality. Its unique taste makes every bite a journey to the picturesque Carpathians and charming Romanian villages. It's worth appreciating its diversity and openness to experiments – you can adjust the recipe to your preferences by adding your favourite ingredients or changing the proportions of spices.

Romanian ciorba proves simple dishes can be incredibly rich in flavour and nutritional value. Try it in your kitchen, and you will understand why Romanians eagerly turn to this traditional delicacy. Who knows, it may also become one of your favourite dishes?